Enchilada Casserole
Ingredients
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- 1/2 cup neutral oil
- 1/4 cup all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp tomato paste
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 tsp fine sea salt
- 1 pound ground beef
- 1 medium yellow onion – finely chopped
- 3 cloves garlic – minced
- 4 ounces canned diced green chiles – drained
- 15 ounces canned black beans – drained and rinsed
- 1/2 tsp freshly ground black pepper
- 12 corn tortillas (6-inch)
- 6 ounces cheddar cheese, shredded
- 6 ounces Monterey Jack cheese, shredded
- cilantro – chopped (for serving)
- sour cream – for serving
Instructions
1. Preheat the oven to 375°F. Measure the neutral oil; reserve 0.25 cup for softening tortillas and heat the remaining 0.25 cup in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking, until foamy and blond, 2–3 minutes. Whisk in the chili powder, ground cumin, dried oregano, garlic powder, onion powder, and tomato paste for 30 seconds. Gradually pour in the low-sodium chicken broth, whisking smooth, and bring to a simmer; cook until slightly thickened and it coats the back of a spoon, 8–10 minutes. Stir in 1 tsp fine sea salt and reserve the remaining 0.5 tsp for the beef.
2. In a small bowl, combine the cheddar cheese, shredded, and Monterey Jack cheese, shredded; set aside as the cheese mixture.
3. Heat a large skillet over medium-high. Add the ground beef and cook, breaking it up, until mostly browned, 4–5 minutes. Add the yellow onion, finely chopped, and cook until softened and the beef is no longer pink, 3–4 minutes. Stir in the garlic, minced, for 30 seconds, then add the canned diced green chiles and canned black beans; cook 1 minute. Season with the reserved fine sea salt and the freshly ground black pepper, then stir in 0.5 cup of the warm enchilada sauce to moisten. Remove from heat.
4. In a clean skillet over medium heat, add the reserved oil and warm the corn tortillas (6-inch) one at a time until pliable, 10–15 seconds per side; stack and keep covered to stay warm.
5. Spread 0.5 cup enchilada sauce over the bottom of a 9×13-inch baking dish. Layer 4 tortillas, half of the beef-bean mixture, 1 cup of the cheese mixture, and 1 cup sauce. Repeat the layer once more. Top with the final 4 tortillas, the remaining sauce, and the remaining cheese mixture.
6. Cover the dish tightly with foil and bake until bubbling at the edges and the cheese is melted, 20–25 minutes. Uncover for the last 5 minutes to lightly brown the top.
7. Rest 10 minutes so the layers set, then cut and serve hot, topped with cilantro and sour cream.
Enchilada casserole layers the familiar flavors of red enchiladas into a comforting, sliceable bake. Corn tortillas are softened and stacked with a savory filling, then bathed in a robust red sauce and plenty of melted cheese. The result is saucy and aromatic, with tender tortillas, juicy meat, and a toasty, gooey top that makes it ideal for feeding a crowd.
Its roots lie in the intersection of Mexican enchiladas and American casserole culture, especially within Tex-Mex cooking. Stacked enchiladas have long existed in the Southwest, and the casserole format evolved as a practical, family-style way to assemble enchilada components. Over time, it became a potluck staple across the United States, retaining the essential elements—corn tortillas, chile-based sauce, and cheese—while welcoming regional touches.